Dark Cherry Pie
A delicious cherry pie with crumb topping featuring spiced cherries baked in a flaky crust and topped with a sweet brown sugar crumble.
Our dark cherry pie with frozen cherries is back by popular demand! It was on our site years ago, and when I took it down, I had no idea so many of you would miss it. But I get it, y’all. This pie is something special.
If you’ve been waiting for this recipe to make a comeback, here it is! Just as easy and delicious as ever. Hope you love it as much as we do!
In case you like a sweet topping for your pies, this one is amazing with a scoop of vanilla ice cream or dollop of whipped cream.
First Time Making This Pie?
This pie is so easy to make. It’s basically foolproof. All you need is your favorite pie crust and a few pantry staples. Here are a few of my best tips to help along the way:
Do I need to thaw the cherries completely?
Yes! You’ll want to let them thaw and drain off any excess liquid, but don’t toss all the juice. You’ll need about ½ cup for the filling. This helps create that thick, flavorful filling without adding extra ingredients.
How do I know the filling is thick enough?
When cooking the filling on the stovetop, it should go from thin and liquidy to thick and shiny. It will be a similar consistency to canned cherry pie filling but not as bright in color.
If it still looks runny, give it another minute or two. The cornstarch needs heat to activate.
Does the crumb topping get crunchy or stay soft?
It lands somewhere in between. It’s crispy on the edges and the top and slightly soft underneath.
Do I need a food processor for the crumb topping?
Not at all! I like to pulse the flour, butter, and brown sugar together in a food processor until it resembles coarse crumbs. Then, I use my hands to pinch off various-sized pieces, forming little crumbles and clusters for extra texture.
But if you don’t have a food processor, just mix everything with two forks or by hand in a bowl. The key is to work the butter in evenly so the crumble holds together but still has texture.
How to Store Leftovers
Room Temperature: Leftover cherry pie stays good at room temp for about 3 days.
Refrigerator: For longer storage, cover the pie tightly in foil and refrigerate for up to 5 days.
Ingredients
For the Pie:
- 1 9-inch (23 cm) pie crust, homemade or store-bought
- 2 pounds frozen dark sweet cherries, thawed and drained (about 5 cups cherries)
- ¾ cup granulated sugar
- ½ cup reserved cherry juice
- ¼ cup cornstarch
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ teaspoon salt
For the Crumb Topping:
- 1 cup all-purpose flour
- ½ cup light brown sugar
- ½ cup unsalted butter, melted
Instructions
Prepare the Filling:
- Preheat the oven to 350°F (175°C). Place the pie crust into a 9-inch pie dish and refrigerate until ready to use.1 9-inch (23 cm) pie crust
- In a large saucepan, combine the cherries, reserved cherry juice, sugar, cornstarch, lemon juice, vanilla extract, almond extract, and salt.2 pounds frozen dark sweet cherries¾ cup granulated sugar½ cup reserved cherry juice¼ cup cornstarch1 tablespoon freshly squeezed lemon juice1 teaspoon vanilla extract1 teaspoon almond extract½ teaspoon salt
- Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture starts to thicken and bubble. This should take about 5–7 minutes.
- Remove from heat and let the filling cool for 15–20 minutes before adding it to the pie crust.
Make the Crumb Topping:
- In a food processor, pulse the flour and brown sugar a couple of times to combine.1 cup all-purpose flour½ cup light brown sugar
- Pour in the melted butter and pulse until the mixture resembles coarse crumbs.½ cup unsalted butter
- Use your hands to pinch off pieces, forming small crumbles and clusters for extra texture. If you don’t have a food processor, mix everything in a bowl using a fork or your fingers.
Assemble and Bake:
- Pour the cooled cherry filling into the prepared pie crust, spreading it evenly.
- Sprinkle the crumb topping over the filling, covering the entire surface.
- Bake for 50–60 minutes, or until the crumb topping is golden brown and the filling is bubbling around the edges. If the crust browns too quickly, cover the edges with foil.
- Let the pie cool for at least 2–3 hours before slicing.
Notes
- Servings: The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of pie assuming the pie is cut into 8 equal slices. Actual calories will vary.
- Pie crust: Use your favorite 9-inch pie crust. Either homemade or store bought works. Make sure to use a fork to poke holes over the bottom and sides of the crust so it won’t bubble up as it bakes.
- Sheet Pan: I recommend placing the pie on a foil lined baking sheet for easy removal from the oven. It also catches any potential drips.
- Thawing the Cherries: I like to place the frozen cherries into a large bowl an hour or so before starting the recipe. When I’m ready to make the filling, the cherries get placed in the pan using a slotted spoon. Then measure the remaining liquid. If it’s not quite 1/2 cup, that’s fine. Use what you have.
- Type of Cherries: Our stores sell dark, sweet cherries. If you purchase a different type of cherries, the amount of sugar may need to be adjusted.
- Storage: Store at room temperature for up to 3 days, or refrigerate for up to 5 days. If you store the pie at room temp, it can get soupy after a day or so. Storing in the fridge helps the filling firm up better.